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QUESTION 1
(a) What is shop floor control and what are its different functions?
(b) What are the advantages and disadvantages of Kanban process?
(c) What do you understand by Statistical Process Control (SPC) and how does it relate to the customer needs?
QUESTION 2
(a) What do you understand by Taguchi Methods and Taguchi loss function?
(b) What do you understand by lshikawa Diagrams, when are they used, and what are contributing factors?
Control and Flexibility in Contracts Contracts form the backbone of project management today. Project management techniques have developed in response to severe pressures such
Case Study Royal Blue the national passenger carrier for commercial flight, appointed a new advertising company, Amadeus. Amadeus was hired to spearhead a more customer orien
Types of Observation: Types of observation relate to the observer-observed relationship. It has been described as "concealment and participant", "concealment and non- part
British Museum Cataloguing Rules: British Museum, Department of Printed Books. Rules for compiling books, maps and music in the British Museum. - Rev. ed. - London: British Mu
Q uality audits The main mechanism for determining the effectiveness of the quality assurance activities is the quality audit. The audit is the structured review of the perfor
QUESTION 1 a) Outline the roles and authorities of a project manager b) Write a short note on Gantt Chart c) What are the 3 common types of budgets and write a short para
Information Demand Information services are needed to provide information not only on demand but also in anticipation of its use. Often it will be necessary to repackage the
ecording of References or Information: Every literature searcher develops his own style of taking notes of references, While every effort should be made to optimise the time a
describe the conditions for liquidation
Developing Procedures to Facilitate Recording: In order to have adequate account-of what was observed during observation some procedurrecordings should be followed, eithe
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